MOB 101 – Bone Broth

Ruthie and Mikko demonstrate a quick and easy method for making a nourishing bone broth which is a globally renowned foundation of nutritional and preventative medicine and eating for vitality. Recipe here.

Although beef bones are used here, the same method can be used for other bones. Chicken Broth is particularly well known as a powerful immune booster.

Music: www.mujaji.com
Bones: www.deckfamilyfarm.com These bones provided us with the richest broth I have ever made. The difference between well loved pasture fed animals and factory farm ones is blindingly obvious to every sense.

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17 Comments

  1. jonas says:

    at our farm bone broth is a staple.. we had a stainless pot made at a local fab shop . we put the bones from about five cows, cook for two or three days and have made up to 135 quarts of product. usually skim a bit of the fat, but like to put about an inch on top of th jars that we hot pack it in.. if u do it right stores well for years.
    a friend of mine sez we saved his dads life by giving him two quarts of broth and a recipe for making more., the man had recovered from cancer but had no saliva glands thus making it hard to digest food well ,,, there are other stories the we could tell about bone broth, wasn’t chicken broth known as Jewish Pennicilin

    • hellaD says:

      Wow that is wonderful. So much bone broth yum 🙂 Yes you are right about chicken broth being known as Jewish Penicillin.

      When I got sick with typhoid in Burma I had a wonderful friend who immediately made me some lamb broth and beef broth when she heard I was sick. Traditionally they used these nourishing easy to digest broths to heal and cure the digestive tract.

  2. Scott says:

    I just made my first bone broth, and it was really excellent. It makes such a great tasting and nutritious soup. No more throwing out the bones for me. I’m so glad you have this recipe on your site.

    I was wondering, what is the purpose of the tablespoon of vinegar? Does it help soften the bones or draw out the nutrition or something, or is it just for flavour?

    • hellaD says:

      The vinegar is to help get as much gelatin out of the joints as possible and to help to suck the minerals out of the bones as well.

  3. Nan says:

    Two questions: Why do people strain the meat out of the broth – is the nutrition from it now in the broth?

    And, I see she didn’t skim the fat (I don’t) but every recipe I read says to skim the fat. Why? I thought the fat was:
    a. healthy
    b. protected the broth from spoiling.

    Alas, I fail to play with flowers when I make the broth; I’ll have to include that step. :^D

    BTW, I consume bone broth daily. It has been an important element in my healing.

    Nice site, my first visit. THanks!

    • hellaD says:

      Hi yeah good question,

      I generally take the meat out, separate the bones out and then either put it back into the soup or use it to make some kind of salad–yum! I don’t like to waste stuff–to be honest I am not sure if there is still any nutrients left in the meat after all that cooking.

      I think most people skim the fat these days because they are afraid of that fat. But for those of us who aren’t, if it is a lot of fat that might be sitting on the broth for a while, it might be good to skim it to keep the flavor of both the stock and the fat a bit fresher. Personally I don’t skim my broths either–unless it is a beef marrow broth–those ones give me lots of good tallow, I just use the fat up right away. I suppose if the fat layer was maintained airtight it would help it not to spoil, but I hadn’t heard that before! I eat lots of broth too so I don’t really have to deal with storing stock too much 🙂

      Thanks so much for your comment!

      • Nan says:

        Thanks for the fast informative reply. I kept looking for it at the bottom of the page and missed it. Duh.

        I pour my broth in quart jars and have heard that the layer of fat on top protects the broth below. It made sense to my mind in that it probably lessens exposure to oxygen – at least until the seal is broken.

        I just made my own tallow from rendered kidney fat. What loveliness! I had been having skin problems on my hands and the tallow instantly turned them from rough to supple. Goodbye expensive, ineffective hand creams!

        • hellaD says:

          Hey thanks for that info about kidney fat and how good it is for your hands. Amazing how rich it is! I never know if I should reply directly to people who comment or just reply on the site, I should probably just do both!

  4. Maria says:

    Hi there

    This can be probably a dumb question but here goes… I am living in Norway and I have been searching for raw milk, raw eggs, good meat (from animals which are respected and loved) really good veggies and fruits from good farms (not from the supermarket and not with the “ecological” label as I can tell the difference…)… I mean real food!, but it has been quite difficult (not to say impossible…).

    I am wondering if you could know forums, websites, people (I do not know!) in this country who could help me in my quest.

    I am waiting for a – maybe – positive answer, who knows?… In my quest I stumbled in your website, so… only good things to learn from here! 🙂

    In light and in love,

    Maria.

    • hellaD says:

      Hey, not a dumb question at all, and by posting it here maybe you will get lucky and someone living near you will see your comment and help you out! What town are you living in or near? Do they have a farmer’s market there? I am surprised to hear that good, real food is so hard to find in Norway!

      In the meantime I had a look for Weston A Price groups in Norway, this person is the chapter leader in Norway and should be able to help point you in the right direction!

      Norway
      Ames: Bjorn Solberg, bjorn.solberg@gmail.com

      I found the address listed in this index for anyone else who is looking! http://www.westonaprice.org/chapters/index.php

      Thanks so much for your nice comments on my website too 🙂

      Please feel free to send us in any of your experiences on your path to finding well loved foods!

  5. Michael says:

    To make a long story short, I have made a couple of stabs at keeping home-made bone broth on hand, and…it isn’t going to happen for me any time soon. Is there anyone who sells the stuff, the real thing? Thank you!

    • hellaD says:

      Michael, yeah I know what you mean about keeping it on hand. I usually just make it and use it up right away by making it into soup so I don’t have to bother with storing it. I don’t like to use plastic and it can be a pain to try to freeze stock in glass containers. I keep breaking them-what a waste, someone suggested adding rice or something to prevent that from happening, but I will have to look that up…
      Depending on where you live I think you can find well made bone broth for sale. There is a place down in Granville Island, Vancouver BC for example and there was another place in San Francisco that I can think of off the top of my head, but I think this is something that is becoming more common–hopefully at any rate!

  6. Camille DiNicola says:

    Can you use the same spices when you are making a chicken bone broth instead of beef? I am speaking aabout the cardamon, cinnamon, cloves etc. Thanks!

  7. hellaD says:

    Absolutely! I have a tendency to use whatever I have in the cupboard. Use whatever types of spices that do well with long simmering…I love the five-spice with chicken and pork stock particularly. It is also nice to roast the bones first.

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